~ The domestic life of AM Lees, Editor

Adjustable chilli con carne

A bit of a cheat, this one. I used minced skirt from the butcher, with onion, garlic and celery and added oregano, cumin, tomato puree, tomatoes and kidney beans. The kidney beans came out of a tin and were added at the beginning, so that they would cook and soften up properly. Then I served it with plain rice and cheesy tortilla chips, and we added chilli sauce to taste. The idea being so that the children would eat it, but I was wasting my time. Hannah had some rice and tortilla chips; Sam didn’t even like the tortilla chips. However, it did taste very, very nice. (Then I farted a lot. John said it was the Brussels sprouts I had had at lunch time, I said it was the kidney beans).